How Long Can Uncooked Salmon Sit Out Before It Goes Bad?

Salmon is one of my favorite proteins to cook and eat. In my opinion few foods beat a beautifully cooked salmon filet flaky and moist on the inside with a nice crispy skin. However, salmon is a very perishable food that can go bad quickly if not stored properly. This left me wondering – how long can uncooked salmon sit out at room temperature before it becomes unsafe to eat?

As a seafood lover and home cook, I did some research on salmon safety and proper storage Here’s a deep dive into how long uncooked salmon lasts when left out on the counter, how to tell if salmon has gone bad, and the best methods for keeping your salmon fresh until you are ready to cook it.

How Long Can Raw Salmon Be Left Out at Room Temperature?

The short answer is: not long at all. Only 1-2 hours.

If you leave raw salmon out at room temperature for a long time, bacteria will grow quickly. The USDA Food Safety and Inspection Service (FSIS) says that chilled salmon, whether it’s raw or cooked, shouldn’t be left out for more than two hours.

This 2 hour rule applies to all types of salmon – wild caught, farmed, Atlantic, Pacific, etc. It also applies to all forms of the fish – salmon steaks, fillets, sides and whole salmon. Smoked salmon, which is salt-cured, may last a little bit longer, but it is still best kept refrigerated.

When it comes to bacteria, the FSIS says that temperatures between 40°F and 140°F are in the “danger zone.” It’s not safe to eat raw salmon that has been in this temperature range for more than two hours (one hour if the room is over 90°F).

So if you bring home some fresh salmon from the store and leave it out on the counter while you run errands, that salmon could be rapidly developing bacteria that can make you sick. Always refrigerate salmon immediately to be safe.

How to Tell If Salmon Has Gone Bad

If you think your salmon may have been left out too long, check it carefully for signs of spoilage before cooking or eating it. Here’s what to look for:

• Slimy texture – Salmon, like most seafood, will develop an unpleasant, slick and slimy texture when it starts to go bad. If your salmon feels overly slimy, it has probably started to spoil.

• Fishy smell – Fresh salmon has a mild, neutral odor. When salmon is past its prime, it gives off a fishier “off” smell. A strong fishy or sour smell means the salmon has spoiled and should be thrown out.

• Discoloration – Fresh salmon is bright pink/orange to rich red in color. As it spoils, the color fades. Grey, brown or yellowish discolored patches indicate the salmon has gone bad.

• Dry, flaky texture – Salmon flesh that looks dried out or separates easily into segments is usually spoiled. Good quality salmon has firm, moist flesh.

If your salmon exhibits any of these signs, do not risk eating it. Salmon poisoning can result in stomach upset, nausea, vomiting, diarrhea, headache, fever, chills and more severe illness. It’s better to be safe than sorry.

How to Keep Salmon Fresh Until You’re Ready to Cook It

To get the longest shelf life out of your salmon, proper storage is key. Here are some tips for keeping salmon fresh:

• Refrigerate it ASAP – As soon as you get home from the store, put your salmon in the fridge. The cold temperature (below 40°F) inhibits bacteria growth.

• Store it on ice – If you’re not going to use your salmon right away, place it in a shallow covered container or resealable bag and put it on ice. The ice will keep the fish chilled. Replenish ice as needed.

• Freeze for later – Salmon can be frozen for 2-3 months with minimal loss of quality. Wrap pieces tightly in plastic wrap or place in airtight bags. Freeze at 0°F. Thaw in the fridge before using.

• Marinate it – Combine salmon with acidic ingredients like citrus, vinegar or wine to “cook” it via marination. The acids help break down proteins. Marinated salmon can be refrigerated 1-2 days.

• Cure it – Curing salmon chemically cooks it. Make a brine with salt, sugar and spices and submerge the fish for 12-24 hours. Cured salmon keeps 1-2 weeks refrigerated.

• Smoke it – Smoked salmon has a longer shelf life than raw salmon due to the salt and smoke. Vacuum pack and refrigerate for best quality.